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PB&J Cupcakes

These PB&J Cupcakes have a Peanut Butter cupcake with swirled Raspberry Jam, Peanut Butter Buttercream, Peanut Butter Crumb and Raspberry Jam decoration. 
Prep Time30 minutes
Cook Time20 minutes
Decorating Time40 minutes
Total Time1 hour 30 minutes
Servings: 12 Cupcakes
Author: Sarah Mark

Ingredients

For the Cupcakes

  • 145 g Light Brown Sugar
  • 145 g Unsalted Butter or Stork
  • 145 g Self-Raising Flour
  • 3 Large Eggs
  • 1 tsp Baking Powder
  • 100 g Smooth Peanut Butter
  • 30 ml Whole Milk
  • 100 g Seedless Raspberry Jam

For the Buttercream

  • 400 g Icing Sugar
  • 200 g Unsalted Butter
  • 100 g Smooth Peanut Butter
  • 3-4 tbsp Whole Milk

For the Decoration

  • 50 g Icing Sugar
  • 50 g Smooth Peanut Butter
  • 50 g Seedless Raspberry Jam

Instructions

To Make the Cupcakes

  • Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.  
  • In a large bowl, cream together the sugar and butter until light and fluffy.  
  • Add in the flour, eggs, baking powder, peanut butter and milk and mix until completely combined.  
  • Fold through the jam. You don’t want to completely mix it in, you want there to be little pockets of raspberry.  
  • Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even. 
  • Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.  
  • Leave to cool in the muffin tray for 15-20 minutes before moving them onto a wire rack to cool completely. 

To Make the Buttercream

  • Mix together the icing sugar and butter until thick and creamy.  
  • Add in the peanut butter and mix again until completely combined. If you find the buttercream is too thick add 1tbsp of milk and mix again. Repeat until the buttercream is the desired consistency.  
  • Pop the buttercream into a piping bag and leave to one side.  

To Make the Peanut Butter Crumb

  • Add the icing sugar and peanut butter to a bowl and rub together until it forms small crumbs. Leave to one side.  

Putting it all Together

  • Pipe the buttercream onto the cupcakes. I piped it around the edge of the cupcake to create a slight well in the middle. Sprinkle over the peanut butter crumb.
  • Add the jam to a piping bag and pop in the microwave for 10-20 seconds to soften.  
  • Pipe the jam into the centre of the well of buttercream.